Shrimp Club Salad | Everyday Food with Sarah Carey





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Published on May 31, 2012

I have a fresh dinner idea for you: Deconstruct a standard dressed sandwich by tossing the ingredients together and serving them as a salad. Today I'm going to show you how to do this using our June cover recipe, the Shrimp Club Salad. It's got all the flavors of a classic club — smoky bacon, tangy tomato, and crisp romaine — but I switch out the standard chicken for quick-cooking shrimp and transform the bread into rustic, crunchy croutons.

Sarah's Tip of the Day:
In the video, I'll show you how to get the croutons just right, and I'll make a great creamy chive dressing for the salad. This salad is so beautiful and fun. Who knows, maybe you'll serve all your sandwiches this way!

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Recipe Ingredients:
Salt and pepper
1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoon chopped fresh chives
3 to 4 teaspoons lemon juice
4 slices cooked bacon (4 ounces), crumbled
1 romaine lettuce heart, chopped
1 pint large cherry tomatoes, quartered or halved

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More Salad Recipes: http://full.sc/PeTMV1


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Shrimp Club Salad | Everyday Food with Sarah Carey


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